Coconut Shrimp
alt.cooking-chat/ace (2002)
Serves 4-6

1 tablespoon butter
pale green part of 6 green onions, finely chopped tender heart of a stalk of lemon grass, finely chopped
3 teaspoons finely chopped fresh ginger
1 small finely chopped red chilli
1 1/2 teaspoons curry powder
1 cup dry white wine
1 cup chicken stock
1 teaspoon saffron threads
1 bay leaf (or 1 kaffir lime leaf if you can get it)
140ml/ 6 fl oz can coconut cream
1 kg/ 2 1/4 lb raw shrimp, peeled and deveined, tails intact
lime or lemon juice to taste
sea salt, to taste
Garnish:
kaffir lime leaves, shredded, or herb sprigs

Melt the butter in a large saucepan over medium heat then add the green onions, lemon grass, ginger and chilli. Cook, stirring, for about 5 minutes, or until softened.

Stir in the curry powder and cook for a minute. Whisk in the wine, stock, saffron threads and bay/lime leaf. Bring to the boil and let bubble rapidly for about 5 minutes.

Add the coconut cream and whisk to blend well. Toss in the shrimp and cook until just tender (3-4 minutes).

Turn off the heat, then add a big squeeze of lime juice and a pinch of sea salt to taste. Spoon some shrimp into serving bowls and pour some stock over the top. Garnish and serve with rice.